RED VELVET CAKE WITH RASPBERRIES AND ALMONDS
The combination of vanilla and almonds in this cake is a great companion to the tangy buttermilk and vinegar notes that are signature to a classic red velvet cake. The almonds meander throughout the cake; they're in the layers and top. So do the raspberries. It a visually stunning cake!
Provided by Fisher® Nuts
Time 50m
Yield 12 Servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350ºF. Line the bottoms of 2 9-inch cake pans with parchment or waxed paper and spray with non-stick cooking spray.
- Make the cake: in the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, 5-8 minutes. Add eggs one by one and mix until each is fully incorporated, scraping the bowl as needed.
- In a separate bowl, whisk together the food coloring and vanilla. Blend into butter mixture. Sift together the flour, cocoa, baking soda and salt. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. Stir in half of the almonds.
- Bake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20-25 minutes or until the tip of a small knife inserted in the center emerges clean. Cool.
- Make the frosting: In the large bowl fitted with the paddle, beat the cream cheese, confectioner's sugar and vanilla until smooth, scraping the sides of the bowl as needed. Stir in raspberries until they separate and break into small pieces.
- Assemble the cake: Place one layer of the cake on a flat surface. Frost the top with a scant third of the frosting. Sprinkle with about half of the remaining almonds. Top squarely with the second cake and gently press the two layers together. Frost the top and sides with the remaining frosting and top with remaining almonds and raspberries.
RED VELVET CAKE WITH RASPBERRY FILLING
A delicious sounding variation on the Red Velvet Cake. I had never heard of Red Velvet Cake until I visited my husband's relatives in Chicago. (They even have Duncan Hienz Red Velvet Cake Mix there). It a traditional holiday cake in their family and since I tried it I have been on a quest for the best recipe. This is my latest contender gleaned from the pages of Cooking Light.
Provided by SharleneW
Categories Dessert
Time 48m
Yield 1 9inch 2layer cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
- Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
- Combine flour, cocoa, baking soda, baking powder and salt.
- Set aside.
- In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
- Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
- Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
- Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
- Pour batter into prepared pans.
- Tap pans sharply on counter to remove any large air bubbles.
- Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
- Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
- For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
- Beat with a mixer at high speed for 3 minutes or until fluffy.
- Add powdered sugar and beat at low speed just until blended.
- To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
- Spread frosting over top and sides of cake.
- Store cake loosely covered in refrigerator.
Nutrition Facts : Calories 372.3, Fat 9, SaturatedFat 5.6, Cholesterol 24.7, Sodium 282.2, Carbohydrate 69.2, Fiber 0.8, Sugar 46.1, Protein 4.5
RED VELVET STRAWBERRY CAKE
Adding strawberries to a red velvet cake is a fun twist on the classic chocolate-and-strawberry combo. While there's not as much cocoa powder in a red velvet cake as there is a traditional chocolate cake, a little bit goes a long way when the cocoa is bloomed in hot coffee to boost its flavor. Whole strawberries hidden inside the cream cheese filling make a dramatic reveal when the cake is sliced open.
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F. Cut two 22-by-3 1/2-inch strips of parchment paper. Spray a 7-inch springform pan with nonstick spray. Line the bottom with parchment and fit one of the strips of parchment around the inside of the pan, so that the parchment sticks up above the edge. Spray again with nonstick spray.
- Whisk together the coffee and cocoa powder in a small heatproof bowl until the cocoa has dissolved. Set aside to cool.
- Whisk together the flour, salt and baking powder in a medium bowl. Set aside. In a stand mixer fitted with a paddle attachment, mix together the granulated sugar and vegetable oil on medium speed. Add the eggs, vanilla and food coloring and mix until well combined. Mix in the cocoa mixture. Mixing on low speed, add the a third of the dry ingredients and mix until just combined.
- Add half the buttermilk. Add another third of the dry ingredients, mix until combined, and then add the remaining buttermilk.
- Stop the mixer. Stir the baking soda and vinegar together in a small bowl (it will bubble up). Immediately add it to the batter along with the remaining dry ingredients and mix for 15 seconds.
- Transfer the batter to the prepared pan, set the pan on a baking sheet tray and bake until the top springs back when gently pressed and a toothpick comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Cool in the pan on a rack for 20 minutes, then remove the sides and slide the cake off the bottom to cool completely on the rack.
- Once completely cool, use a large serrated knife or a cake knife or cake leveler to trim off any doming on top of the cake. Slice the cake horizontally into 2 even layers.
- For the filling: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Set aside to bloom for 5 minutes.
- Mix the cream cheese, confectioners' sugar, vanilla and salt in a stand mixer fitted with a paddle attachment on medium-high until creamy and smooth. Transfer 3/4 cup of the mixture to a piping bag fitted with a large star tip and set aside in the refrigerator. Microwave the bloomed gelatin until melted, about 20 seconds. Beat the gelatin into the remaining cream cheese along with the sour cream. Mix until smooth.
- Set aside 5 of the prettiest strawberries for decorating the top of the cake. Remove the green tops from the rest of the strawberries. Trim the berries if necessary so that they are similar in height when standing up on the trimmed end.
- To assemble the cake, set one layer of cake on a cake board or flat serving platter. Unlock the clean ring of the springform pan and place it around the cake layer. Take the second strip of parchment and wrap around the cake inside the ring so that it is standing up, then lock the cake ring so that it hugs the parchment against the cake.
- Spread 1/3 cup of the cream cheese filling over the cake layer. Slice a strawberry in half vertically and press the cut halves up against the parchment so that they touch at the bottom. Repeat until you have a ring of berries around the inside of the parchment. Take the remaining whole berries and fill in the interior of the ring, trimmed side down (you may not use all the berries, depending on their size).
- Spread the rest of the filling over the berries, making sure that it fills in the gaps between them.
- Gently tap the cake on the counter to eliminate any air pockets. Place the second cake layer on top, making sure the parchment is around the sides, and gently press down. Wrap the cake in plastic wrap and refrigerate until the filling is chilled through and set, at least 3 hours and up to 8 hours.
- When ready to serve, unlock the springform ring and lift it off the cake. Peel off the parchment strip, being careful not to pull it straight out but rather peel it gently away from the sides of the cake. With the reserved frosting, pipe 14 stars in a circle around the top edge of the cake, then pipe 10 stars in a smaller circle, and then 2 large rosettes in the center. Cut the reserved 5 strawberries in half vertically, leaving the green tops on, and place 7 strawberry halves in every other gap between the 14 piped stars. Arrange the remaining 3 strawberry halves on the rosettes in the center of the cake. Slice and enjoy!
CLASSIC RED VELVET CAKE
This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. -Katie Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 583 calories, Fat 24g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 468mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
RASPBERRY RED VELVET CAKE
Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting
Provided by Jo Wheatley
Categories Dessert
Time 55m
Yield Cuts into 8 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
- Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
- Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
- For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.
Nutrition Facts : Calories 750 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 62 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
RED VELVET CAKE WITH RASPBERRIES AND BLUEBERRIES
Provided by B. Smith
Categories Cake Milk/Cream Mixer Berry Chocolate Dessert Bake Fourth of July Mother's Day Cream Cheese Summer Birthday Shower Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
- Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
- For frosting:
- Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
- Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
RED VELVET STRAWBERRY CAKE
I made this strawberry cake for my friend's surprise birthday party. Everybody thought it's from a professional bakery and they absolutely loved it! Hope you all enjoy serving and of course eating this delicious cake! You can decorate with additional strawberries and cake crumbs.
Provided by Tahoura Hashemi
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h20m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and sprinkle with flour if pans don't have a smooth bottom.
- Whisk 3 cups flour, cocoa powder, baking soda, and salt together in a bowl.
- Beat 1/2 cup butter in a bowl using an electric mixer until creamy and smooth. Add 1 1/2 cups sugar and beat until fairly creamy, about 2 minutes. Pour in vegetable oil and beat until combined, about 30 seconds more.
- Beat in egg yolks, vanilla extract, vinegar, and enough food coloring to reach desired color. Pour in flour mixture, alternating with buttermilk, on low speed until just incorporated, making sure to not overmix the batter.
- Beat egg whites until thick and frothy in a separate bowl; fold into the batter. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Be careful not to overbake. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack or serving plate to cool completely.
- Whisk sugar, flour, and salt in a saucepan to combine. Whisk in milk gradually, making sure there are no lumps. Place saucepan over medium heat. Stir until thickened. Pour mixture into an airtight container and refrigerate until completely cool, about 1 hour.
- Place frosting in a mixing bowl. Add lemon juice and vanilla extract. Mix with an electric mixer on high speed to combine. Whip in cream cheese, 1 tablespoon at a time. Whip in butter and continue to mix until you have a really thick frosting. Place into an airtight container and refrigerate if not using immediately.
- Frost cooled cake and place sliced strawberries between the 2 layers.
Nutrition Facts : Calories 820.2 calories, Carbohydrate 85.9 g, Cholesterol 143.4 mg, Fat 49.3 g, Fiber 1.5 g, Protein 10.2 g, SaturatedFat 19.2 g, Sodium 478.5 mg, Sugar 53.9 g
EASY RED VELVET CAKE
I've been making Red Velvet Cake for many years, trying slight changes in the recipe until coming up with one I consider "tried and proven." Conveniently, it starts with a cake mix and turns out beautifully every time. -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the contents of cake mix and baking soda. Add the buttermilk, eggs, food coloring and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, whisk flour and milk in a small saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and cool to room temperature. , In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 429 calories, Fat 22g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 536mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
RED VELVET CAKE
A family favorite--great for the Christmas holiday.
Provided by Eleanor Johnson
Categories Desserts Cakes Holiday Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
- Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
- Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
- To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 66.6 g, Cholesterol 74.1 mg, Fat 25.7 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 502.5 mg, Sugar 43.8 g
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